Beetroot and blood orange salad with crispy buckwheat

So much of a recipe is all about the "elements" coming together. Skills we have learnt, things we have been given, inspiration we have borrowed all converging on the plate. 

This salad is a classic example of something borrowed, gifted and stolen.

A couple of month ago I went to my second Scarf dinner (pop ups that give young people hand on experience in the hospitality industry) and experienced my first crispy buckwheat in cauliflower dish. The texture was life changing and I had to make it! 

Crispy buckwheat
Ingredients

• 130g raw buckwheat
• 25g butter
• 10 g olive oil
• Pinch of salt
• 1 tbsp balsamic vinegar

Method

• Add buckwheat to a bowl and cover with cold water
• Soak for 30 mins
• Drain and shake of excess water
• In a non stick fry pan heat butter and oil over medium heat
• Add buckwheat and stir gently as it toasts about 8 minutes
• When buckwheat is crisp and brown add balsamic vinegar and coat grains
• Take off heat and spread flat on a large tray to cool

I used my cast iron pot for the photo but prefer to use a non stick frypan the other times I've made it

The fermented garlic honey came from an episode of Andy and Ben Eat Australia where they visit The Fermentary in Daylesford which only encouraged my baby steps into fermenting.  The smell of the bubbling honey for any garlic lover is heaven and while I'm not a doctor, with an occasion teaspoon I've had no signs of man flu this winter. 

Garlic honey labneh
Ingredient

• 300g natural yoghurt
• 1/4 cup fermented garlic honey

Method

• Place a fine sieve over a large bowl
• Add the yogurt and cover with plastic wrap
• Let sit in the fridge for about 24 hours
• Place yogurt into a mixing bowl
• Add honey and combine

Salad Ingredients

• 2 small golden beetroot, boiled till tender and quartered
• 1 large beetroot, boiled till tender and diced
• 1 large candy stripe beetroot, boiled till tender and thinly sliced
• 1 blood orange segmented The blood oranges for this post were supplied by Redbelly Citrus
• 1 spring onion sliced on bias (diagonally)
• 3 radishes sliced thinly
• 1-2 tbsp garlic honey
• 1-2 tbsp lime agrumato olive oil (or olive oil with squeeze of lime)

Assembly...no allen key required

Spread a tsunami of labneh across a serving platter (I need a large black plate) or pretty much just put it on the plate 

Artistically arrange the golden beetroots or pretty much just put them on the plate 

Seductively drape the candy stripe beetroot or pretty much just put them on the plate

Joyfully scatter the radishes like confetti or pretty much just put them on the plate

Bestow the crimson sunset blood orange gems or pretty much just put them on the plate

Disseminate the grassy spring onions or pretty much just put them on the plate

Purposefully position the purple empire of beetroot cubes or pretty much just put them on the plate

Adorned with crisp salty jewels of buckwheat or pretty much just put them on the plate 

Delightfully drizzle with garlic honey and lime olive oil or pretty much just put them on the plate 

Find a gallery and display your work of art....Traditionally I find a table  works best.

An earlier version which is less busy and you could whip up with a tinned beetroot if you can't be arsed boiling fresh one. 

Nettle, potato and garlic soup aka glove up soup!

When Life gives you nettles....you buy gloves!

As you can see Life has given me an abundance of free food in the form of stinging nettles. They fill the backyard near the chicken coop and thanks to the prickles the chickens don't eat them. 

Nettles spread like no ones business so if you aren't the best gardener (like me) you can just say you dedicated your garden to your love of nettles.

The only down side to nettles is they grow in the winter when it's dark by the time I get home so it's not a convenient mid week ingredient without some forward planning.

While a soup is the easiest use I think they slip into any recipe that calls for some greens so my next plans are to try them in a pesto and a ravioli.

To prepare them I pick the leaves off the stem and rinse thoroughly in cold water. I also don't touch them without gloves even after they are cleaned.

When it comes to nettles slogans from my youth come in very handy 

"if it's not on it's not on!" 

The chickens can disappear into the depths of the nettle maze, I assume their feathers protect them from the prickles. (Wish my pants did!) 

The giant "tomato sauce day" colander so that's a lot of nettles. 

Nettle, potato and garlic soup
Ingredients

• 2 brown onions chopped
• 6 large potatoes quartered skin on
• 1 head of garlic peeled (less if you don't like garlic as much as I do)
• 3-4 cups of nettles (it's not a precise measurement its rather just however many nettles you have)
• Olive oil
• 2L Stock approx (chicken, veg or just water)

Method

• Add a splash of olive oil to a pot.
• Sauté onions till just soft.
• Add potato, garlic and cover with stock.
• Simmer until potatoes are falling apart approx. 30 mins.
• Add nettles, cook for 1 minute
• Blend till smooth.
• Season and serve with a crusty roll and far too much butter!
• Cream (150ml) can also be added to the soup if you like a creamier soup 

Chow Down to Eurovision 2015 - France

Bonsoir Europa this is Paris calling for the next installment of our Eurovision food tour....does anyone have a breath mint?

France's entry is a dish that I have wanted to do since the birth of the Chow Down to Eurovision, forty clove garlic chicken because I am garlic obsessed.

I could go on and on about my love of garlic but as this is the second last country I think it's best to....what is French for "just get on with it"?

Forty Clove Garlic Chicken with Creamy Garlic Sauce
Ingredients

• 40 cloves of garlic (skin on) 
• 1kg chicken thighs 
• 1kg chicken legs 
• .5kg chicken wings 
• 30mls olive oil 
• 30g lard 
• 1 large carrot 
• 1 leek 
• 2 stalks celery with leaves 
• Sprigs of parsley 
• Sprigs a thyme 
• Sprigs of tarragon 
• 250ml white wine 
• 80ml cream 

Method

• Cut the carrots into small batons (or just chop) 
• Roughly chop leek and celery 
• Add carrots, leek and celery to a large baking dish (one with a lid) 
• Add a handful of garlic cloves 
• Chop a couple of sprigs of herbs and add to vegetables 
• In a deep frypan heat the oil and lard and brown the chicken in batches (be careful this is a spitter) 
• Arrange the chicken in the baking dish and cover with remaining garlic 
• Add a few more sprigs of herbs 
• Pour the wine into the frypan and then pour over the chicken 
• Bake at 180 °C for 1 hour with the lid on 
• After 1 hour bake a further 15 minutes at 200°C lid off 
• Remove chicken and most of the garlic and vegetables from the baking tray onto a serving plate 
• Pass the liquid and any remaining garlic or vegetable through a sieve into a medium saucepan 
• Skim some of the fat off the top 
• Bring to the boil and whisk through 1-2 tablespoons of flour 
• When thickened add 1/3 cup thick cream 
• Pass the sauce through a sieve for an extra smooth sauce 
• Serve with extra sauce, roasted garlic and a crunchy baguette

A delicious base

Browned and ready to go in the oven

Golden and juicy the way chicken should be!

Who doesn't love a glistening thigh?

Lisa Angell delivered an incredible performance for France with one of best uses of video wall the contest has every seen! Yes I heard the people sing and I was ready to raise my banner high, unbelievably France scored just 3 points and come 25th!

I'm not sure what the voters were watching but I don't think it was this??

Past France Chow Down to Eurovision:

2014 Tarte Tartin

2013 Liver and Jam

Chow Down to Eurovision 2015 - Spain

Hola, and well as the song goes...Oh I'm (we're) off to sunny Spain! 

Which in a random piece of Eurovision trivia, was sung by Swedish singer Sylia who twice tried at Melodifestivalen to represent Sweden (2002, 2013) though imagine if Sweden had selected Y Via Espana to represent them in 1974 we could all be saying ABBA who?

So onto our Spanish entry in our Eurovision food passport and it couldn't be easier. 

I discovered this recipe while flipping through cookbooks in a library....Libraries are basically bookshops but you can peruse through the books and no one yells "you gonna buy that mister? This aint a library!" 

When I saw a soup that was basically old bread I thought we have a winner as I usually have a lot of bread needing a home!

This recipe is the perfect addition to your Eurovision menu as its so quick you can have it done before the first votes spokesperson have gotten through how much they really really really enjoyed the wonderful show!

The recipe was inspired by the Bread and Garlic Soup with Saffron recipe in the 

MoVida Spanish Culinary Adventures by Frank Camorra and Richard Cornish

Garlic and Bread Soup (Sopa Castellana)

• 4-5 thick slices of few day old sour dough
• 5-6 garlic cloves
• Olive oil
• Saffron
• 1.5 litres of chicken or vegetable stock
• 2 tbsp. cream
• Sweet paprika

Method

• Break up the bread and bake in a 150°C oven for about 5-10 minutes, don't let it burn
• Finely slice the garlic
• Add a good glug of olive oil a large heavy base saucepan on medium heat
• Add the garlic to the saucepan but don't let it brown
• Add the saffron and stir
• Pour in the stock and let boil
• Add the bread and stir
• Add cream 
• Serve topped with paprika 

You don't have to bake the bread yourselves........I guess we don't all love our families and friends (I'm joking don't write in!)

Edurne placed 21st in the final with Amanecer which is a shame as I really love this song and it would be among my most played of 2015.  

The passion of the Spanish fans I witnessed in the press centre was a true inspiration, hugging, crying, cheering all while completely focused on every second of the rehearsal. 

Many onlookers could call their enthusiasm OTT (not Lepland) Over The Top but I admire just how much they support their artists. 

There are quite a few countries that could take a leaf out of Spain's book when it comes to getting behind your entry!

Previous Spain Chow Down to Eurovision:

2014 Chicken and Chorizo Burgers

2013 Pork cooked in milk

Chow Down to Eurovision 2015 - Moldova

Buna Seara Europe/World we have arrived in Moldova, the first country for Chow Down to Eurovision 2015!  

 

If this is your first time to the Chow Down to Eurovision you will discover that each country will present us with a dish, a Eurovision entry from their past and a taste of this year's contestant.

 

We begin are musical journey into Eurovision history in 2008 when Moldova gave us Century of Love sung by Geta Burlacu. 

Geta has a flexible jazz voice that successfully navigates the scat sections with the trumpeter and in case you were unsure if this was lounge music, they decided to bring one with them.

I think Moldova would score well on The Block as who wouldn't want a lounge room with a cool moody trumpet player at the foot of the sofa??

Wonder if I could get one at Ikea?

Like the great Paul Oskar's 1997 Minn hansti dans for Iceland, I have a lot of respect for someone that can combine entering Eurovision with a lay down on the couch!

Sadly as with last year, 2008 saw Moldova fail to secure a place in the final, which may have had something to do with the teddy bear...great voice, great song, creepy teddy bear.

 

 

 

Our first culinary morsel of 2015 is sure to disappear in a flash from any Eurovision party buffet.

 

Placinte are a pastry covered dumpling/pie/pastie bites of deliciousness.

There are many methods of making and both sweet or savoury varieties.

 

Today Moldova is in the space between both with a chicken and pumpkin variety.

 

The chicken with the hint of garlic champion team savoury with the pumpkin making a very welcomed appearance for team sweet.

 

I suspect Moldova will do well in Chow Down to Eurovision 2015 as covering anything in pastry is a good idea really.

 

Chicken and pumpkin placinte (makes 35-40)

Ingredients

• 300g chicken (breast or thigh meat)
• 2 cloves garlic
• 1 small onion
• 200g pumpkin grated
• Salt and pepper
• Puff pastry (home made or bought see note)
• 1 egg, beaten

Method

• Mince chicken, garlic, onion and a good pinch of salt/pepper in food processer
• Transfer chicken to a bowl and mix through the pumpkin
• Either roll out pastry or thaw some bought sheets
• Brush the pastry with the egg wash
• Cut out rounds with a 9cm cutter
• Place a small spoon of mixture onto the pastry, fold over and seal the edges
• Place on a lined baking tray and bake at 200°C for 15 minutes until golden
• Serve with dipping sauce of your choice, I went with sweet chill

Note on pastry: I made the pastry for the placinte featured which adds to the puffed up look, a little like a Eurovision reveal. They go into the oven all neat and oval but come out puffed and gorgeous.

 

I used about 3/4 of a 750g batch to get 40 placinte, so a packet of pastry should be enough to get 30+ depending on the size. My normal pastry recipe is from the Great British Bake Off - How to Bake but there are lots of recipes out there if you are going to make your own.

 

 

 

The offcuts became a very rustic pie

 

 

One plate just isn't enough!

The Moldovan entry to grace the Wiener Stadthalle stage this May will be Eduard Romanyuta with I Want Your Love.

While the selection process was rocked with allocations of vote buying, I think Britney Spears fans will give this song 12 points....ah yeah yeah yeah yeah

noroc!

Past Moldova Chow Down to Eurovision appearances:

2014: Moldovan Fish with Roast Vegetable and Feta Salad

 2013: Moldovan Beetroot Salad

Chow Down to Eurovision 2014 - Russia

добрый вечер (dobryy vecher) Saucers, this is Russia calling, the home of the vodka babushka from Chow Down to Eurovision 2013.

Russia will be represented by garlic tongue this year, who doesn't love a good garlic tongue???

Many years ago I worked in a shared space with a community centre that also hired rooms to seniors groups.

There was a group of Russian ladies that would meet weekly to have lunch together and would need to use the kitchen to heat up their contributions.

Now I am kicking myself that I did not pay more attention to their dishes or befriend them so that I had a ready supply of ideas for the Chow Down to Eurovision.

Thankfully there is one dish they cooked that is firmly etched in my mind, and nostrils.

Each Tuesday the plate of tongue would arrive to be microwaved for 2 minutes and fill the air with glorious garlic.

This would usually be followed with a chorus asking what that awful smell was, even asking the tongue lady (I don't know her name) why she would even make such a dish.
We really are a very tolerant bunch.

So long story short, the Russian tongue lady inspired me to cook my first tongue.

Apart from peeling back the skin there is no "gross factor" about cooking this dish.

The hardest part was finding the tongue, 8 butchers and 2 markets later, I celebrated with the "I got tongued selfie"

 

Garlic Tongue

Ingredients 

• 1 ox tongue
• 2 brown onions
• 2 stalks of celery
• 2 carrots
• 4-5 gloves garlic
• Parsley
• 1 chilli
• 5-6 cloves
• 3-4 bay leaves
• Pinch of pepper corns
• Large pinch of salt

Dressing

• 3-4 cloves garlic, minced
• 1/2 cup olive oil
• Few sprigs of parsley, chopped
• Pinch of salt

Method

• Add tongue and remaining ingredients in a large pot and cover with cold water
• Bring to the boil and simmer for about 3 hours till tender
• Remove tongue from stock and refrigerate over night
• Discard stock and vegetables
• Peel the skin from the tongue (there always has to be a gross job)
• Slice in thin(ish) pieces and place on serving plate
• Combine, minced garlic, olive oil, parsley and salt and mix well.
• Generously drizzle over the tongue
• Serve hot or cold for sandwiches, toast or with a creamy mash potato.
• It's another one to cross off the "have you ever cooked....." list

I didn't mind the tongue, cover something in garlic and I'm there but AB was not of it!

The chickens may have enjoyed the remains of the day

 Tastes like a tongue.....yeah that's deep!

 

 

The Tolmachevy Sister won junior Eurovision in 2006 with the gutturally jazzy Vesenniy Jazz.

It is impossible not to sing along!

 

They are all grown up and are back to represent Russia with a the pop tune Shine, will they be the first twins to win junior and "real" Eurovision?

удача!